Technological supplementary means for improvement of beverage technology
2015
Sergeeva, I.Yu., Kemerovo Inst. of Food Science and Technology (Russian Federation)
The state of a beverage as a disperse system during the process is shown. Objects of the research are the scientific data of domestic and foreign sources of information. Theoretical research methods were used: a hypothetical method; methods of analysis and selection of information sources; generalization and systematization of information data; a hierarchical classification method. The hypothetical model of the state of beverage disperse system under the influence of technological supplementary means is demonstrated. The brief overview of characteristic features of supplementary means is presented, the latter being used in beverage technology to ensure the stability of products with the help of the research data. Structural and technological characteristics of the subsidiary materials used for durability of beverage upon storage are presented as a classification basis. Signs and stages of classification are marked. The presented embodiment of classification can serve as a methodological basis for selection of technological supplementary means for processing, if individual structural characteristics of these means and properties of the substance complex involved in turbidity process are taken into consideration, as well as for indication of the parameters of rational usage of technological supplementary means in the production line as one of the fundamental factors for the formation of finished products' quality.
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